Method
Mix cornflour in quarter cup of milk. Boil the remaining milk in a non-stick pan. Add sugar and the cornflour mixture and simmer for around five minutes. Set aside to cool.

Once it is cooled completely, add fresh cream and vanilla essence and mix well. Pour it in a shallow container. Cover and freeze till almost set which is about 4 hours.

Divide the mixture into two portions and blend each portion separately in a blender till smooth. Transfer each of the two portions into the shallow container. Cover and freeze till firm. Scoop and serve.